Awaze is an Ethiopian seasoning which has a fairly thick consistency, depending on the recipe and its intended use. It can be used as a sauce or a dip for meat, cooked or raw and is ideal to perk up any stew.
In Ethopia, Awaze is often used as a local mead but is equally delicious when red wine is added. Can keep for 1 to 2 weeks once refrigerated.
2 garlic cloves
1 Tbsp ginger, chopped
2 tsp salt
4 Tbsp awaze spice blend, finely ground
½ cup red wine or mead
Finely grind garlic and ginger with salt, in a mortar.
Incorporate the spices, then the red wine to make a thick sauce. Let rest for a few hours before using.